UPDATE: Allie Torrenta

2011 Batch #07 - Hoppy Wheat (keg017)
Brewed: 06/04/2011 OG: 1.043
Kegged: 06/24/2011 FG: 1.004
ABV: 5.2%
Mash Efficiency: TBD
Burst carbed @ 30psi for ~36 hours
Served @ ~12psi

on the left:

2011 Totals

My goal for the year was to brew at least one beer per month.  In total I brewed 15 batches for ~88 gallons.

1. Carlton Banks Dance Time Extravaganza - January (stats)
2. Altersbier - February (stats)
3. Mel's Bitter - March (stats)
4. Patersbier v3.0- April (stats)
5. Paul's Pride v5.0 - May (stats)
6. Patersbier v4.0 - May (stats)
7. Allie Torenta take 5 - June (stats)
8. Saison de Trubbel (10g) - July (stats, fermentation schedule)
9. Lightbulb v4.0 (wedding beer) (10g) - August (HPA)
10. Devil Monkey Mild - September (stats TBD)
11. Wedding beer v2.0 - 10/1/2011(stats TBD)
12. Llama Fuel (IPA)- 10/22/2011 (stats TBD)
13. Llama Piss (bitter 10g) - 10/23/2011 (stats TBD)
14. Winter Warmer (3g) - 11/25/2011 (stats TBD)
15. Reinbow Red - 12/27/2011 (stats TBD)


2010 totals and 2009 totals

Allie Torenta

2011 Batch #07 - Hoppy Wheat (take 5)
(brewed 06/04/2011 @ Ryan's)


This is just a place holder for now.

P.S. I used 2oz Cara-pils and Crystal 60° - OG was 1.043 @ 73°

Pics

Patersbier v4.0

2011 Batch #06 - Patersbier
(brewed 05/30)

I love brewing on holidays!


Highlights:

• Reused the yeast from Patersbier v3.0 (entire yeast cake)
  
• Used German Pils in place of Belgian Pils (oversight)
  
• Skipped the Cara-pils this time (laziness)
  
• Used the fatty blow-off tube (and a bungee cord)
• I kegged Patersbier v3.0 while brewing this one
• It was hot, hazy, and humid - over 90 degrees all day
  

8.5 lbs.	German Pils Malt
1 oz.	Hallertau Tradition (Pellets, 4.7 %AA) boiled 60 min.
.5 oz.	Czech Saaz (Pellets, 3.2 %AA) boiled 10 min.
Yeast :	White Labs WLP530 Abbey Ale

Pics: here
Vid: here

UPDATE: Patersbier v3.0

2011 Batch #04 - Patersbier (keg016)
Brewed: 04/23/2011 OG: 1.042
Racked: 05/07/2011
Kegged: 05/30/2011 FG: 1.003
ABV: 5.1%
Mash Efficiency: TBD
Burst carbed @ 30psi for ~26 hours
Served @ ~12psi

Serving is a pain now... my beerlines are too short, so I have to bleed the kegs and cut the pressure back to about 6psi for a decent pour (then set it back to 'serving' pressure)